I've been cooking a lot lately, but haven't taken the time to take pictures or post recipes. Since I love blogging, I thought I would do a post with the pictures I have on hand!
Grilled bacon-wrapped scallops from January, served with rice and grilled cauliflower. The cauliflower had a good flavor, but I will try to skewer it next time instead of slicing it. Only 2 slices turned out "whole" while the rest sort of fell apart in florets. Oh well.
Based from a recommendation on Pinterest, I made Bacon Hearts for Valentine's Day
I used Central Market's apple cinnamon bacon, sliced in half and then formed into a heart shape (baked at 350 for 18 minutes). Unfortunately, the bacon became overcooked but it was still delicious for our Valentine's Breakfast
I made the pancakes from a mix, then cut them out with a heart-shaped cutter. I covered them with strawberry yogurt (DD prefers it this way over syrup and butter) and served it with a bacon heart!
I also made roasted okra lately, which completely cuts out the "slime factor". They were yummy! I washed and dried a pound, then put them in my big pan and drizzled with oil and kosher salt with wild garlic. I would suggest serving immediately as I sent some in DH's lunchbox later on and, while tasty, the texture was not improved!
And lastly, I made a recipe that I've been wanting to try for a while....Sausage Stuffing Balls!
These are traditionally served at Thanksgiving, but I recommend them anytime. The recipe called for the mixture to be scooped out with 1/4 cup measure, and they are huge. I made a double-batch and it made 28 giant balls. Considering I used 2 lbs. of sausage, they are pretty heavy (and the stuffing mix absorbs all grease from the sausage). But they are oh-so-good!
| SAUSAGE STUFFING BALLS | |
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1 lb. pork sausage mix
1 (7-8 oz.) pkg. seasoned stuffing mix
3/4 c. hot water
1/2 c. chopped onion
1/2 c. chopped celery
1 egg, beaten
1/2 tsp. baking powder
Combine
stuffing mix with hot water. Break sausage into small pieces and add to
moistened stuffing mix. Stir in onions, celery, egg and baking powder
until evenly distributed. Shape into balls, using 1/4 cup mixture for
each ball, and place in baking pan. Cover with foil, securing tightly.
Bake at 325 degrees for 15 minutes. Remove foil; increase oven
temperature to 350 degrees for 25 minutes or until sausage is done.
Yields 18-20 balls.
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